Low fat popcorn cookies

Yield: 24 Servings

Measure Ingredient
3 cups Popped popcorn; unsalted
2 Egg whites
¼ cup Sugar
¼ teaspoon Cinnamon
¼ teaspoon Salt
1 teaspoon Vanilla

One cup at a time, grind the popcorn in a blender at low speed until it's fine. The goal is 1-½ cups of finely ground popcorn.

In a medium bowl, beat 2 egg whites on high speed until soft peaks form. Make a meringue by gradually adding ¼ cup sugar; beat until egg whites are stiff. Next, beat in cinnamon, salt and vanilla.

Gently fold in ground popcorn and ⅓ cup unsweetened shredded coconut. Place rounded tablespoonfuls onto a greased baking sheed (or use parchment paper). Bake at 325 degrees 10 to 12 minutes or until lightly browned. MM Wrenn

Source: Abilene Reporter-News 12/06/95

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